|
|
|
|
| Category |
|
Entrees - Maindishes
|
| Sub
Category |
|
None
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
2 1/2 to 3 lbs. eye of round roast
|
| |
1 can (10.5 oz) cream soup, undiluted (celery, potato, mushroom)
|
| |
1 envelople onion soup mix
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
Puncture meat with fork. Spread 1/3 of cream soup in bottom of cooking bag. Place roast on top of soup.
|
|
|
|
Sprinkle soup mix evenly over meat cover with remaining undiluted cream soup.
|
|
|
|
Gather end of bag together and tie loosely with plastic strip; leaving small space for steam to escape.
|
|
|
|
Microwave at 60% power for 20 minutes per pound and turn every 15 minutes.
|
|
|
|
Originally Submitted
1/25/2013
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Pot Roast recipe to your own private DesktopCookbook.
|
